Simple, quick and easy Duchess potatoes. These crispy little morsels are soft and buttery inside. I use a handy shortcut to have these ready in 30 minutes. They freeze well too, so they’re perfect to make ahead. A special yet easy side dish.
At home we call these “fancy swirled potatoes.” They look like little potato flowers on the baking tray, ready to be served with a rich sauce.
They’re elegant enough for a dinner party, yet my teenage son often sneaks a few straight from the tray like giant marshmallows.
Luckily this recipe doesn’t involve hours of peeling and mashing. I use a time-saving hack that changed how I make mashed potato dishes.
These piped potatoes take about 30 minutes from start to finish.
👩🍳PRO TIP I use frozen mashed potato pieces. They taste the same as homemade mashed potato but save so much time — worth trying for weekday dinners or when you need a quick side.
These little mashed potato bites are attractive, taste delicious and freeze well, so you can prepare them in advance and reheat to crisp the edges. See the recipe notes for make-ahead and freezing tips.
🍽️ What to serve it with
These pair beautifully with a sauce and a protein. Try them with:
- Juicy steak with a rich steak sauce
- Creamy Chicken Supreme or a chicken and mushroom casserole
- Beef stroganoff or a slow-cooked version for comfort food
I love those crispy edges!
🍲 More fantastic potato-based sides
Sides
Hasselback Potatoes
Sides
Crispy Smashed Potatoes
Sides
Fondant Potatoes
Sides
Dauphinoise Potatoes
Roast Dinner
The Best Crispy Roast Potatoes
Sides
Sautéed Potatoes with Garlic
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Easy Duchess Potatoes
Equipment
- Wilton 1M star tip (recommended)
Ingredients
- 900 g (2 lbs) bag frozen mashed potato pieces, thawed (or leftover cold mashed potato)
- 3 tbsp unsalted butter, melted
- 60 ml (1/4 cup) double (heavy) cream
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp ground nutmeg
- 3 large egg yolks
To finish:
- 2 tbsp unsalted butter, melted
- 1 tsp Maldon salt flakes
- 1 tbsp finely chopped curly parsley
Instructions
- Preheat the oven to 200°C/400°F (fan). Line two large baking trays with baking parchment or silicone mats.
- Place the thawed mashed potato pieces in a bowl. Add the butter, cream, salt, pepper and nutmeg. Mix well with a wooden spoon or whisk until smooth.
- Stir in the egg yolks until fully combined.
- Spoon the mixture into a piping bag fitted with a large star tip (Wilton 1M works well).
- Pipe swirls about 5 cm (2 inches) in diameter onto the trays, leaving about 1 cm between each. You should get roughly 24 swirls.
- Drizzle the melted butter over the tops and bake for 15–20 minutes, until the swirls are golden and crisp at the edges.
- Remove from the oven, sprinkle with Maldon salt flakes and chopped parsley, then serve hot.
Notes
Frozen mashed potato pieces or pellets are sold in the supermarket frozen aisle. They make mashed potato recipes much quicker and usually contain only potato, a little milk and butter. Check ingredients if you prefer minimal additives.
Make ahead: Pipe the potatoes, but don’t brush with butter or bake. Cover carefully and refrigerate for up to 1 day, then brush with butter and bake as instructed. To freeze: freeze unbaked swirls on a tray, transfer to an airtight container once frozen, then bake from frozen (after brushing with butter) at 200°C/400°F (fan) for about 30 minutes.
Nutritional information is approximate — see the recipe card for details per portion (about four swirls).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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